350 g Marzipan; (12oz)
142 ml Single cream; (1/4 pint)
200 g Cadbury’s Bournville
-chocolate
150 g Butter; (5oz)
75 g Caster sugar; (3oz)
5 Eggs; separated
125 g Plain flour; (4oz)
125 g Corn flour; (4oz)
40 ml Amaretto liqueur; or rum (2
-Tbs)
50 g Flaked almonds; (2oz)
142 ml Double cream; (1/4 pint)
YOU ALSO WILL REQUIRE
A 20cm; (8 inch) round loose
; based cake tin,
; greased and base
; lined
Cut up the marzipan and place in a saucepan. Add the single cream,
half the chocolate and the butter then heat gently until it is melted
and smooth. Off the heat, beat in the sugar, egg yolks, dry
ingredients, liqueur and flaked almonds. Whisk the egg whites and
fold in. Spread 4 tablespoons of mixture evenly over the tin base.
Cook under a preheated grill until nicely browned and firm to touch.
Repeat the process using all the mixture, building up the layers,
making between 15 and 20. Cool in the tin. Later, carefully remove
torte and place on an attractive plate.
Gently heat the remaining chocolate with the double cream until
smooth. Leave to cool then whisk until thick. Swirl over the icing
and leave to set.
Yields
8 servings
